Gaucho Breakfast Casserole
Author: Anita
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 1 pound mild pork sausage
  • ¼ cup minced onion
  • ½ red bell pepper, diced
  • ½ cup mild diced green chiles
  • 8 eggs
  • ½ cup sour cream
  • ⅛ cup milk
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 4 oz can diced black olives
  • 1½ cups shredded sharp cheddar cheese
  • 4 green onions, sliced (for topping)
Instructions
  1. Preheat oven to 350 degrees. Spray a 7x11’’ pan with cooking spray.
  2. Combine the eggs, sour cream, milk, 1 cup of cheese and salt and pepper in a large bowl. Whisk together until well blended.
  3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Scoop the sausage out with a slotted spoon and set aside. Drain most of the grease from the skillet.
  4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 3 minutes. Stir in the green chiles and sausage to mix well, then spread evenly into the 7x11" baking dish.
  5. Pour egg mixture over the sausage mixture in the baking dish. Sprinkle the diced black olives and remaining ½ cup cheese evenly over the top and bake for 30-35 minutes or until the edges are set and the center is just barely jiggly.
  6. Top with sliced green onions, serve and enjoy!
  7. Note: Leftover egg casserole can be stored in the fridge for 3-4 days. Leftovers are very good when reheated in the microwave.
  8. Also, this recipe can be doubled and baked in a 9x13" baking dish.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breakfast/gaucho-breakfast-casserole/